This West Coast French Sourdough Bread combines the tangy depth of a fermented starter with the reliability of commercial yeast for a perfectly balanced loaf. The result is a bread with a crisp, dark crust and a soft, airy crumb that holds up beautifully to slicing. It features a traditional sponge method, allowing the dough to develop robust flavor overnight. Ideal for breakfast toast, sandwich bread, or simply served with olive oil and sea salt, this vegan-friendly recipe delivers restaurant-quality results at home. The long fermentation process enhances digestibility and creates a distinctive texture that bread lovers crave. Perfect for weekend baking sessions, this hearty loaf brings the authentic taste of a professional bakery straight to your kitchen table.
West Coast French Sourdough Bread I
Description
This West Coast French Sourdough Bread combines the tangy depth of a fermented starter with the reliability of commercial yeast for a perfectly balanced loaf. The result is a bread with a crisp, dark crust and a soft, airy crumb that holds up beautifully to slicing. It features a traditional sponge method, allowing the dough to develop robust flavor overnight. Ideal for breakfast toast, sandwich bread, or simply served with olive oil and sea salt, this vegan-friendly recipe delivers restaurant-quality results at home.Ingredients
Directions
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In a mixing bowl, combine 1 cup of starter, 3/4 cup water, and 3/4 cup flour. Beat thoroughly until smooth.
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Cover the bowl tightly with plastic wrap and let it rise in a warm place (80-85°F) overnight.
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The next morning, beat the risen starter thoroughly. Measure out 1 cup for the recipe and return the remaining starter to your storage jar.
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In a separate large bowl, pour 1 1/2 cups of warm water. Stir in 2 teaspoons of sugar and sprinkle 1 package of dry yeast on top. Let stand until the yeast dissolves and becomes frothy.
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Add the reserved 1 cup of starter and 3 cups of flour to the yeast mixture. Beat thoroughly until combined.
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Cover the bowl tightly and let the dough stand in a warm place for 1 to 1.5 hours, or until very light and foamy.
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Sift together 2 teaspoons of salt, 1/2 teaspoon of soda, and 1 cup of flour. Spread the remaining 1 cup of flour on a pastry board.
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Stir the sifted flour mixture into the foamy dough sponge.
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Turn the dough out onto the floured board. Knead for several minutes, adding a little more flour if necessary, to form a very stiff, smooth, and non-sticky dough.
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Divide the dough in half and shape into either round boules or long narrow baguettes.
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Place the shaped loaves on a flat baking sheet (preferably non-stick, lightly greased, or sprinkled with cornmeal).
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Slip the baking sheet into a large plastic bag, supporting the bag so it does not touch the dough (e.g., using drinking glasses at each end). Let rise in a warm place for 1 to 1.5 hours.
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Preheat the oven to 400ðF (204ðC). Place a pan of hot water on the oven floor to create steam.
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Brush the tops of the loaves with cold water. Use a sharp razor blade or scissors to make diagonal slashes across long loaves or radiating cuts from the center of round loaves.
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Bake for 50 to 60 minutes, or until the crust is dark and desired crispness is achieved.
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About 10 minutes before the end of baking, brush the tops with water again to enhance crust formation.
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Remove from the oven and stand the loaves on their edges to cool completely, propping them against a heavy object to prevent flattening.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2690.3kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 19778.6mg825%
- Total Carbohydrate 561.6g188%
- Dietary Fiber 21.6g87%
- Sugars 7.3g
- Protein 74.0g148%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store cooled bread in a paper bag at room temperature for up to 3 days to maintain crust crispness. For longer storage, freeze slices in a plastic bag.
**Reheating:** To restore crispness, wrap the loaf loosely in foil (open at one end) and reheat in a 350ðF oven for 10 minutes. Alternatively, butter slices and broil briefly until golden.
**Slicing Tip:** For attractive slices, especially if the loaf spread slightly, cut diagonally across the long loaf with the knife slanted from top to bottom.
**Starter Maintenance:** Ensure your sourdough starter is active and bubbly before using. If the starter smells overly alcoholic, feed it once before using for the sponge.
**Dough Consistency:** This dough is designed to be stiff. If it sticks excessively to the board during kneading, dust with additional flour. The final dough should be smooth and elastic.
